Method

Mousse

Place the water into a small bowl and sprinkle the gelatine over the top. Allow to stand for at least 5 minutes until the gelatine becomes spongy.

Place the raspberries, castor sugar and lemon juice in a small saucepan and cook over a high heat, stirring frequently until the fruit is soft and cooked. Blend the mixture in a blender or use a hand-held blender and then pass through a sieve to remove the seeds. Add the gelatine and stir well to dissolve. Chill in the fridge until the mixture has thickened but not yet set, 15–25 minutes.

Whip the cream and fold it into the chilled mixture. Divide among serving dishes or glasses of your choice and chill in the fridge for at least 12 hours.

Sauce

Combine the raspberries, castor sugar and lemon juice in a small saucepan and cook over a high heat until the fruit is soft and cooked. Pass the mixture through a sieve to remove the seeds and chill in the fridge until completely cool.

To serve, spoon some sauce over each mousse pot and top with fresh raspberries.